Coleslaw with Vinegar Lime Dressing is creamy, tangy, and sweet all rolled into one. It’s fresh, crunchy, and simple to make.
Well, here we are. It’s the end of yet another weekend. If you’re like me, that means back to the grind of a forty hour work week beginning tomorrow morning. Sigh. I think I’ve said it a thousand times. Weekends are the best, but there is a positive about the oh so long five day work week.
Some of my favorite quick and easy recipes come as a result of being too tired to cook a large meal at the end of an eight-hour day. This coleslaw with vinegar lime dressing fits beautifully into that category.
During the week, I like to make quick dinners with the least amount of fuss possible. I prefer to eat smaller meals instead of full-blown, three-course dinners. I’m a sucker for side dishes. I would rather eat a side dish than to eat a big meal any day. Give me french fries, a baked potato, or Caesar salad, and I’ll be a happy girl.
Side dishes are typically easier to make and take less preparation than larger dinners. This coleslaw is no different. It makes an awesome addition to fish and chips or a crab cake sandwich, but it can be a meal all on its own.
John developed this recipe and the first time I tried it I was hooked. Normally, I have no feelings one way or the other regarding coleslaw. This time was different. I think I ate half the batch in one sitting, and now it’s one of my go-to weekday recipes. It’s quick and easy and only takes fifteen to twenty minutes to make.
Prep the Slaw:
The fastest way I’ve found to cut the vegetables for the slaw is to use my food processor. Not only is it fast, but it also cuts the pieces to a uniform size. I have a small food processor, so it’s necessary to cut the cabbage into smaller chunks before placing it in the chute. After shredding the cabbage, remove it from the bowl, wash and dry thoroughly. Wash the other vegetables before shredding.
Shred the remaining vegetables and combine all together in a large bowl. Set the bowl aside.
Make the Dressing:
In a small bowl, combine mayonnaise, lime juice, sugar, vinegar, salt, and pepper. Mix until well combined.
Add the dressing to the large bowl of shredded vegetables. Use salad spoons or tongs to mix and coat vegetables with dressing. Store coleslaw in an airtight container in the refrigerator for up to three days.
- 1/4 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 medium carrots, shredded
- 1/2 celery stalk, thinly sliced
- 1/4 white or Spanish onion, thinly sliced
- 1 cup mayonnaise
- Juice from 1 lime
- 1 Tablespoon granulated sugar
- 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Using the shredding/slicing blade on a food processor, shred the cabbage, carrots, celery, and onion.
Place shredded vegetables in a large bowl and set aside.
In a small bowl, combine mayonnaise, lime juice, sugar, vinegar, salt, and pepper. Mix well.
Add the dressing to the slaw, mix and coat well.
Store in an airtight container in the refrigerator for up to five days.